Crabapple schnapps

Crabapple schnapps - based on fully ripe Siberian crabapples - has a unique, sweet-acid taste and wonderful flavours.

The colour is pale orange.

Serve with venison meat, other game dishes, pork, poultry, desserts, cheese and cheese cakes.

Or use the schnapps in jams, jellies, chutneys, fruit sauces, desserts - or in any other dish where you would normally use apple juice.

Excellent as appetizer.

Crabapple schnapps blends very well with...
peppermint schnapps · thyme schnapps · tarragon schnapps · hawthorn schnapps · lemon thyme schnapps.

Also, see how you can easily...
turn your crabapple schnapps into a liqueur.

Siberian crabapple

Siberian crabapple is a smaller, deciduous tree with a narrow crown and dark green leaves with toothed edges.

The tree belongs to a wide range of species in the genus Malus.

Because of its beauty it's grown as an ornamental tree in many parks and home gardens.

In early spring, before the foliage appears, the tree is covered with beautiful, fragrant blossoms.

The blossoms are pink when in bud, and white when open, and attract myriads of bees.

They grow in clusters and are followed by small, long-lasting, green apples that ripen to yellow and red in autumn.

The apples are extremely acid and cannot be eaten raw.

They are, however, wonderful in cooking, made into marmalade, jelly, jam, preserve, chutney, wine - and added to cider.

Also, the tree is one of the best trees for Bonsai making.

More information about crabapple trees

Recipe

Use freshly picked and fully ripe crabapples. They are fully ripe when the pits have become dark brown.

You can use almost any species - so start with your favourite one, then try some other species.

However, Siberian Crabapple (Malus baccata)and also Chinese Apple (Malus prunifolia) are two species that are highly recommended.

Direction:

• Wash 10-20 crabapples and cut them in halves. Leave the skin on.
• Put them in a clean glass jar with tight-fitting lid.
• Cover with clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 8-10 weeks or more - in a dark place at room temperature, 18-20°C (64-68°F).
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for a couple of months in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your crabapple schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.